Boudin-Stuff ed Bell Peppers
 
Makes 4 to 6 servings
Ingredients
  • 3 medium to large assorted bell peppers, halved vertically
  • 8 slices thick-cut bacon, sliced into ¼-inch pieces
  • 1 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 1 tablespoon Creole mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • 1 (10-ounce) can fire-roasted diced tomatoes with green chiles
  • 2 cups Boudin
  • ¼ cup sliced green onion
  • ¼ cup chopped fresh parsley
  • 1 cup shredded Monterey Jack
  • cheese with peppers, divided
  • Garnish: sliced green onion
Instructions
  1. Preheat oven to 375°. Lightly spray a 13x9-inch baking dish with cooking spray.
  2. In prepared pan, arrange bell peppers cut side up.
  3. In a large skillet, cook bacon over medium heat, stirring occasionally, until browned and crisp, 7 to 10 minutes. Add yellow onion, garlic, mustard, salt, and paprika; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in tomatoes. Cook, stirring occasionally, until liquid is slightly reduced, 7 to 10 minutes. Stir in Boudin, green onion, and parsley. Remove from heat, and let cool slightly. Stir in ¾ cup cheese. Spoon mixture into bell peppers.
  4. Bake until bell peppers are softened and filling is golden brown, 30 to 35 minutes. Sprinkle remaining ¼ cup cheese on top, and bake until melted and golden brown, 5 to 7 minutes more. Garnish with green onion, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/boudin-stuffed-bell-peppers-2/